Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
The lamb, mint and carrots bring a hint of sweetness to this savory soup. Continue reading Lamb Meatball and Barley Soup
Can scientists manufacture sustainable meat in a laboratory? Continue reading Mission Impossible?
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
“I believe food has a lot of power . . . through food . . . . we can find home.” Continue reading Immigrant Advocacy and Empowerment through Lamb Barbacoa
The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!
FEATURED ON THE DAILY MEMPHIAN – Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
Fresh Ancho Chiles from the Cooper Young Community Farmers Market, dried Arbol peppers, onions and garlic combined with some fresh summer tomatoes and ground chuck from the grocery for a tasty dinner. Continue reading No Bun Burgers with Ancho Chili Sauce
The mushrooms add plenty of rich braising fluid for the chicken as they cook. Heavy cream and Dijon mustard add another depth of flavor. Continue reading Braised Chicken Thighs in Mushroom Cream Sauce
After attempting this spicy eggplant and tomato dish several times, I finally found my favorite way to make this recipe at home. Continue reading The Secret to Better Baingan Bharta